Making the Jennifer Aniston Salad is a breeze with these simple steps:

1. Cook the Quinoa: If not already cooked, rinse 1/2 cup of quinoa under cold water. In a saucepan, combine quinoa with 1 cup of water and a pinch of salt. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool.

2. Prepare the Vegetables: While the quinoa is cooking, chop the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley.

3. Toast the Nuts: If using raw nuts, toast them in a dry skillet over medium heat for 3-5 minutes until golden and fragrant. Stir frequently to prevent burning.

4. Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, chopped cucumber, cherry tomatoes, red onion, parsley, and toasted nuts.

5. Add Feta Cheese: Gently fold in the crumbled feta cheese, being careful not to break it apart too much.

6. Dress the Salad: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine.

7. Taste and Adjust: Taste the salad and adjust seasoning if necessary. You can add more lemon juice, salt, or pepper according to your preference.

8. Chill (Optional): For the best flavor, let the salad sit in the refrigerator for about 10-15 minutes before serving to allow the flavors to meld.

9. Serve: Serve the salad chilled or at room temperature, garnished with extra parsley or feta if desired.